Scrumptious Vanilla Custard Recipe

Vanilla custard

Preparation

  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • Yield: 6 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: British

Ingredients

  • 3cupsKalleh Full-Fat Milk 3%
  • 2tablespoonscornstarch
  • 4egg yolks
  • 1/3cupsugar
  • 1tablespoonvanilla extract

Every table needs a palatable dessert, and that is a fact as plain as a pikestaff. Among all flavorsome desserts, Vanilla Custard is both versatile and a distinctive feature, making it ideal for most occasions.

As a result, Vanilla Custard tastes incredibly delicious alone and goes well with pancakes, pies, cakes, fresh fruits, and crumbles.

Do you lack time but want to indulge in a delectable dessert? 

Vanilla Custard is the best choice for gathering everyone around the table with bells on, since it gets ready before you know it.

This dessert makes everyone grin like a Cheshire cat, and gives them a sensational experience.

For an unforgettable taste, try the following recipe.

Instructions

Step 1

Place a saucepan over medium heat, add Kalleh full-Fat Milk and vanilla extract, stir until well mixed. Let it come to a boil, then turn off the heat right away.

Step 2

Add egg yolks, sugar, and cornstarch to a large bowl. Mix well until the sugar is dissolved and the mixture turns yellow.

Step 3

Pour the warm milk gradually into the bowl containing the yellow mixture while stirring constantly.

Step 4

Place the saucepan back over medium-low heat and stir the mixture again. Continue whisking continuously for 15-20 minutes until the mixture thickens. Make sure it doesn’t boil.

Step 5

It can be served hot or cold, alone or with pies, cakes, etc.

Cooking Notes

This recipe uses cornstarch to stabilize the eggs. As a result, it prevents the custard from forming lumps as well as thickens it.

It is necessary to cook the custard over medium-low heat to prevent eggs from being cooked and forming lumps. But if it happened, strain the custard through a fine-mesh sieve to eliminate lumps. 

The thickness of custard should be such that it coats the back of the spoon.

You can store custard in the fridge for up to 2 days while it is covered with plastic wrap.

If you want to serve and keep the custard warm for few hours, pour it into an insulated dish.

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